By Sharon Matuck
Pat dry the salmon fillet and season both sides with ground cumin, paprika, salt, and black pepper.
Heat olive oil in a non-stick pan over medium heat. Add the salmon fillet and cook for 4-5 minutes per side, or until fully cooked through and golden brown on the outside. Remove from heat and let it rest for a few minutes.
While the salmon is resting, prepare the lime crema by mixing the Greek yogurt or sour cream with the juice of half a lime. Add salt and pepper to taste, and stir well.
For the cabbage slaw, toss the shredded cabbage with chopped cilantro and the juice from the remaining half lime. Season with a pinch of salt and pepper.
Briefly warm the corn tortillas in a dry skillet over medium heat or directly on a gas burner using tongs, until they are pliable.
Flake the rested salmon into bite-sized pieces.
Assemble the tacos by adding a layer of cabbage slaw to each tortilla, followed by flaked salmon. Drizzle with lime crema on top.
Garnish with extra cilantro leaves and lime wedges if desired, and serve immediately.
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By Sharon Matuck
This Fish & Seafood Tacos Mexican-Inspired Healthy recipe is ready in 30 minutes and features Salmon fillet, Corn tortillas, Shredded cabbage and other delicious ingredients. Contains 450 calories total.
Pat dry the salmon fillet and season both sides with ground cumin, paprika, salt, and black pepper.
Heat olive oil in a non-stick pan over medium heat. Add the salmon fillet and cook for 4-5 minutes per side, or until fully cooked through and golden brown on the outside. Remove from heat and let it rest for a few minutes.
While the salmon is resting, prepare the lime crema by mixing the Greek yogurt or sour cream with the juice of half a lime. Add salt and pepper to taste, and stir well.
For the cabbage slaw, toss the shredded cabbage with chopped cilantro and the juice from the remaining half lime. Season with a pinch of salt and pepper.
Briefly warm the corn tortillas in a dry skillet over medium heat or directly on a gas burner using tongs, until they are pliable.
Flake the rested salmon into bite-sized pieces.
Assemble the tacos by adding a layer of cabbage slaw to each tortilla, followed by flaked salmon. Drizzle with lime crema on top.
Garnish with extra cilantro leaves and lime wedges if desired, and serve immediately.
Calories per Serving: 450
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